I created this recipe when I was trying to follow one from The Book of Bere by Liz Ashworth and it turned out I didn't have all the ingredients i.e. I was short on eggs and crystallised ginger. Here is my version using Old Pulteney whisky and chopped walnuts to replace what I was missing. If you make anything from here, make this. Its super moist and moreish.
Ingredients:
125 g butter or margarine, softened
250 g caster sugar
4 ripe bananas, peeled and mashed
1 egg, beaten
2 tbsp Old Pulteney whisky
250 beremeal flour
3 tsp baking soda
150 g raisins
35 g roughly chopped almonds
Method:
Pre heat the oven to 160 degrees C. Oil and line a bread tin with baking parchment.
Beat the butter and sugar together until combined well. Add the mashed bananas, egg and whisky. Mix well together. Use a mixer with speed settings if required.
Fold in the beremeal flour and baking soda.
Fold in the raisins and chopped almonds.
Pour the batter into your lined baking tin and bake for 50 minutes or until a skewer inserted in it comes out clear.
Cool in the tin for a short time before taking out and cooling completely before eating.
Looks amazing! We will definitely be making this over the weekend as we have old bananas